Delectable Gluten-Free Mexican Brunch Burritos: A Sensory Feast

Allergens

Eggs, Dairy

Ingredients

• 4 large gluten
• free tortillas
• 8 large eggs
• 2 tbsp olive oil
• 1/2 cup diced chorizo (gluten
• free)
• 1/2 cup black beans, cooked
• 1 cup shredded Monterey Jack cheese
• 1 avocado, sliced
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Salsa verde (gluten
• free) for serving

Instructions

1. In a medium bowl, whisk together the eggs with salt and pepper. Set aside.
2. Heat 1 tablespoon of olive oil in a non stick pan over medium heat. Add chorizo and cook until browned and fragrant, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of olive oil and scramble the eggs until just set, breaking up any large pieces. Set aside.
4. To assemble each burrito, spread a generous layer of scrambled eggs onto a tortilla, followed by chorizo, black beans, cheese, avocado slices, and a dollop of salsa verde.
5. Fold in the sides of the tortilla and roll it up tightly. Repeat for all burritos.
6. Slice each burrito in half and serve immediately with additional salsa verde on the side.

Chef’s Insight

The secret to perfect scrambled eggs is to cook them low and slow, constantly stirring until they reach your desired consistency.

Notes

Be sure to use gluten-free certified tortillas and chorizo to ensure this recipe is completely gluten-free.